Christmas Pie in July
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Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup chopped pistachio nuts
- 1 stick butter, melted (I used Land o Lake’s Light butter)
- 3 Tbs Sugar
- 3/4 tsp Vanilla
Filling:
- 1 (8 ounce) package cream cheese (I used lite cream cheese)
- 1 teaspoon vanilla extract
- 3 tbs of sugar
- 1 cup confectioners’ sugar
- 1 (16 ounce) CoolWhip – frozen whipped topping, thawed
- 2 (3 ounce) packages instant pistachio pudding mix
- 3 cups cold milk
- ½ pint of fresh raspberries
- 1/8 cup chopped pistachio nuts
Directions:
- Mix flour, pistachios, sugar, vanilla extract and butter. Spread into the bottom of a 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 20 minutes. Cool.
- Mix together cream cheese, vanilla, confectioners’ sugar and 1 cup whipped topping. Beat well, and spread over cooled crust. Refrigerate for 1 hour.
- Mix instant pudding with milk until thick. Spread over cream cheese layer.
- Top with remaining whipped topping, sprinkle with nuts, and decorate with fresh raspberries.
Save some room for desert!
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